Dining
Giannis Parikos
“For me, food is about forging meaningful connections and sharing unforgettable experiences with those we hold dear"
Giannis Parikos embarked on his gastronomic journey under the tutelage of two remarkable mentors: his mother and grandmother. Hailing from the coastal village of Glyfa, where fishermen and olive growers harmoniously coexisted, he imbibed the essence of fresh herbs and olive oil from a young age while assisting in the family's olive cultivation.
Guided by nostalgic memories of wood-fired ovens and bustling family kitchens, Giannis Parikos’ culinary aspirations evolved into a conscious calling, deeply rooted in his childhood experiences. Venturing beyond borders, he refined his skills at the Michelin-starred Epicure in Paris and Sea Grill in Brussels, enriching his repertoire with diverse flavors and techniques. Upon returning to Greece, Chef Parikos left an indelible mark on the culinary scene, running the kitchens of renowned restaurants like Hytra in Athens and Water Restaurant in Halkidiki.
“For SeaRocks I sought to express my passion for food and create dishes that foster connection”
Everything to Share!
Locally-sourced Ingredients Deliver Bold and Authentic Flavors
From the tender grilled octopus paired with muhammara made from Florina peppers to the delicate baby calamari served with yuzu aioli and ink, every dish tells a story of tradition and innovation. Enjoy Giannis Parikos’ creative take on Greek cuisine, deeply rooted in the culinary traditions that have shaped Greek flavors. Our wood-fired ovens work their magic, slow-cooking Parian chickpea stew with tender octopus, lamb for 12 hours, and classic stuffed vegetables bursting with Mediterranean aromas.
